Zucchini Pineapple Faux Pineapple U S D A Recipes

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ZUCCHINI PINEAPPLE



Zucchini Pineapple image

8 x half-litre jars (US pint)

Provided by Healthy Canning

Categories     Dessert

Time 1h

Number Of Ingredients 4

2 1/2 kg zucchini ((peeled and cubed. 16 cups / 6 lbs. Measured after prep))
1.5 litres pineapple juice ((canned unsweetened. 6 cups / 48 oz))
600 g white sugar ((white. 3 cups))
350 ml lemon juice ((bottled. 1 1/2 cups / 12 oz))

Steps:

  • Wash and peel the zucchini.
  • [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
  • Cut into 1 to 2 cm (1/2 inch) cubes, or, shred.
  • Add to large saucepan with all the other ingredients.
  • Bring to a boil, uncovered, then reduce to a simmer.
  • Let simmer uncovered for 20 minutes.
  • Ladle hot solids and liquid equally into heated jars.
  • Leave 2 cm (1/2 inch) headspace.
  • Debubble, adjust headspace leaving solids covered with liquid.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.

Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 55.5 g, Protein 2.2 g, Fat 0.6 g, SaturatedFat 0.2 g, Sodium 21 mg, Fiber 1.8 g, Sugar 50.3 g

ZUCCHINI CANNING RECIPE - FAUX ZUCCHINI PINEAPPLE



Zucchini Canning Recipe - Faux Zucchini Pineapple image

How to make faux zucchini pineapple in this crazy zucchini canning recipe.

Provided by Cari @ Koti Beth

Categories     side dish

Time 1h30m

Number Of Ingredients 4

16 cups chopped or shredded zucchini, washed and peeled
46 ounces sugar free pineapple juice
3 cups sugar
1 1/2 cups lemon juice

Steps:

  • Wash and peel zucchini. Shred or cut into 1/2 inch cubes.
  • Combine cut zucchini, sugar, and lemon juice in a large pan or stock pot. Bring to a boil and turn heat down. Let simmer for 20 minutes.
  • Fill clean and prepared jars with hot faux zucchini pineapple. Leave a 1/2 inch headspace. Wipe jar rims, place lids on jars, and add rings. Process for 15 minutes or see above for high altitude times.
  • When the time is up, carefully set jars on a towel or other heat proof surface. Let sit for 24 hours.

Nutrition Facts : Calories 202.85, Fat 0.78, SaturatedFat 0.15, Carbohydrate 49.78, Fiber 2.17, Sugar 44.75, Protein 2.51, Sodium 12.41, Cholesterol 0.00

ZUCCHINI PINEAPPLE BREAD I



Zucchini Pineapple Bread I image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Steps:

  • Combine flour, baking powder, baking soda, and salt.
  • In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 14

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

Steps:

  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI PINEAPPLE (FAUX PINEAPPLE) U S D A



Zucchini Pineapple (Faux Pineapple) U S D A image

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time.

Provided by Molly53

Categories     Vegetable

Time 45m

Yield 8 1/2 pints

Number Of Ingredients 4

4 quarts zucchini, peeled (either shredded or cut into 1/2-inch cubes)
46 ounces unsweetened pineapple juice
1 1/2 cups lemon juice (the bottled kind)
3 cups sugar

Steps:

  • Mix zucchini with other ingredients in a large saucepan and bring to a boil.
  • Simmer 20 minutes.
  • Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
  • Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

ZUCCHINI PINEAPPLE BREAD II



Zucchini Pineapple Bread II image

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Provided by Amy Barry

Categories     Breakfast Bread

Time 1h30m

Yield 24

Number Of Ingredients 12

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Steps:

  • Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
  • In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
  • Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 33.7 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 180.1 mg, Sugar 20.5 g

ZUCCHINI PINEAPPLE



Zucchini Pineapple image

Make and share this Zucchini Pineapple recipe from Food.com.

Provided by foxjen

Categories     Lunch/Snacks

Time 50m

Yield 12 pints

Number Of Ingredients 4

18 cups ground zucchini
1/2 cup lemon juice
3 cups sugar
1 (46 ounce) can pineapple juice

Steps:

  • Bring juices and sugar to a boil.
  • Add squash and simmer 20 minutes.
  • Pack and seal in hot jars and lids.
  • Makes 12 pints of crushed pineapple.
  • May be used as you would regular pineapple.

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